Grilled Fish and Octopus with Crispy Plantains and Sautéed Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Fish and Octopus with Crispy Plantains and Sautéed Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Fish and Octopus with Crispy Plantains and Sautéed Vegetables

Savor a vibrant combination of perfectly grilled white fish and tender octopus, served alongside golden, crispy plantains and a colorful medley of sautéed vegetables. This dish delivers a bright mix of oceanic flavors supplemented by the natural sweetness of plantains and the rustic charm of lightly-cooked veggies.

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NUTRITION

445kcal
Protein
47.6g
Fat
12.7g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

4 oz White Fish Fillet

4 oz Octopus

1/2 medium Plantain

2 tsp Olive Oil

1 cup Zucchini (sliced)

1 medium Red Bell Pepper (sliced)

1/2 small Red Onion (sliced)

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the white fish fillet and octopus with salt, pepper, and a drizzle of lemon juice.

  • 3

    Grill the fish for about 4-5 minutes per side until opaque and easily flaked. Grill the octopus for 3-4 minutes per side until nicely charred and tender.

  • 4

    While grilling, slice the zucchini, red bell pepper, and red onion. Heat 1 teaspoon of olive oil in a pan over medium heat and sauté the vegetables for 4-5 minutes until tender but still crisp. Season with salt and a splash of lemon juice.

  • 5

    Peel and slice the plantain into 1/4-inch thick pieces. In a separate non-stick skillet, heat the remaining olive oil over medium heat and lightly fry the plantain slices until golden and crispy on both sides. Remove and drain on paper towels.

  • 6

    Plate the grilled fish and octopus alongside the sautéed vegetables and crispy plantains. Drizzle a little extra lemon juice over the top if desired, and serve warm.

Grilled Fish and Octopus with Crispy Plantains and Sautéed Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Fish and Octopus with Crispy Plantains and Sautéed Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Fish and Octopus with Crispy Plantains and Sautéed Vegetables

Savor a vibrant combination of perfectly grilled white fish and tender octopus, served alongside golden, crispy plantains and a colorful medley of sautéed vegetables. This dish delivers a bright mix of oceanic flavors supplemented by the natural sweetness of plantains and the rustic charm of lightly-cooked veggies.

NUTRITION

445kcal
Protein
47.6g
Fat
12.7g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

4 oz White Fish Fillet

4 oz Octopus

1/2 medium Plantain

2 tsp Olive Oil

1 cup Zucchini (sliced)

1 medium Red Bell Pepper (sliced)

1/2 small Red Onion (sliced)

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the white fish fillet and octopus with salt, pepper, and a drizzle of lemon juice.

  • 3

    Grill the fish for about 4-5 minutes per side until opaque and easily flaked. Grill the octopus for 3-4 minutes per side until nicely charred and tender.

  • 4

    While grilling, slice the zucchini, red bell pepper, and red onion. Heat 1 teaspoon of olive oil in a pan over medium heat and sauté the vegetables for 4-5 minutes until tender but still crisp. Season with salt and a splash of lemon juice.

  • 5

    Peel and slice the plantain into 1/4-inch thick pieces. In a separate non-stick skillet, heat the remaining olive oil over medium heat and lightly fry the plantain slices until golden and crispy on both sides. Remove and drain on paper towels.

  • 6

    Plate the grilled fish and octopus alongside the sautéed vegetables and crispy plantains. Drizzle a little extra lemon juice over the top if desired, and serve warm.